Thursday, December 22, 2011

It would be impossible for me to live one more Christmas without these Peppermint Cupcakes that Caroline and her pal Syd whipped up on the fly. The recipe is as follows: Make a yellow cake mix, add crushed up candy canes. Bake as directed.Frosting: your basic buttercream with a candy cane simple syrup, a titch of red food coloring, and a drop (or two) of peppermint extract.

Merry Christmas, indeed.

The neighbors are already asking when they will receive their traditional gift of pure spun creamed honey that we shipped from Marc's family's Meyer Honey Farm in South Dakota.

It's silky sweet perfection in a tub.

Round two.

This year I let the girls help with their teachers' crayon wreaths.

I'm glad I relinquished absolute control over this project because 1) it saved some serious time having their help, and 2) we had fun doing it together.

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comments:

whitney,caroline says they melted three candy canes in the pan with 1/4 cup of water to start, and then when it got a little sticky and reduced, they added another 1/4 cup, then another 1/4 cup. For maybe 3/4 cups total? be careful or it'll burn, Caroline says...